Pappardelle With Sausage Ragu

Ingredients:

1 pound fresh pork or venison sausages, squeezed out of casings, ~400g

1 tablespoon olive oil, (optional)

½ teaspoon chilli flakes, (red pepper flakes)

½ teaspoon Italian seasoning

1 shallot, finely diced

2 garlic cloves, finely minced or grated

1 tablespoon tomato purée, (paste)

15 oz can plum tomatoes, 400g

⅓ cup water

1 teaspoon sugar

⅛ teaspoon freshly grated nutmeg

½ teaspoon sea salt

¼ teaspoon ground black pepper

¼ cup fresh chopped parsley

10 oz dried pappardelle, 300g

To garnish

freshly grated parmesan

fresh chopped parsley

Instructions:

Step 1:

Heat a large skillet over medium high heat and add the olive oil if your pan is prone to sticking.

Add the sausage meat along with the Italian seasoning and chilli flakes and break up with a wooden spoon, frying for 7-10 minutes until browned and slightly crispy.

Step 1:

Add the shallot and fry for a few minutes until the shallot begins to soften.

Add the garlic and tomato purée and stir and cook for another minute.

Step 1:

Add the plum tomatoes and use the wooden spoon to break them up.

Step 1:

Add the water, sugar, nutmeg and salt and pepper.

Simmer over medium heat for 10-15 minutes until slightly thickened and rich looking.

Whilst this is simmering, cook your pappardelle according to the packet instructions (mine took 9 minutes).

Stir in the parsley, taste and add any additional seasoning.

Step 1:

Toss the cooked pappardelle throughout the ragu and loosen down with a little of the water from cooking the pasta if needed.

Serve immediately with freshly grated parmesan and chopped parsley.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of sausage for this recipe?

Yes, you can use different types of sausage based on your preferences.

Fresh pork sausage or venison sausage are recommended, but you can experiment with other varieties such as chicken or turkey sausage.

Is the olive oil necessary for cooking the sausage?

The olive oil is optional and can be omitted if your skillet is non-stick or if you prefer to reduce the fat content.

However, a small amount of oil can help prevent sticking and add flavor to the dish.

Can I adjust the level of spiciness in the dish?

Yes, you can adjust the spiciness by varying the amount of chili flakes used.

Increase or decrease the quantity according to your preference for heat.

How long should I simmer the sauce for?

Simmer the sauce over medium heat for 10-15 minutes, or until it is slightly thickened and rich in texture.

This allows the flavors to develop and meld together.

Can I substitute dried herbs for fresh parsley?

Yes, you can substitute dried parsley for fresh parsley if needed.

However, fresh parsley adds a vibrant flavor and color to the dish, so it’s recommended to use it if possible.

How spicy is the dish with chili flakes?

The amount of chili flakes used provides a mild to moderate level of spiciness.

You can adjust the quantity based on your preference for heat, adding more for a spicier dish or omitting them for a milder flavor.

Can I substitute dried herbs for Italian seasoning?

Yes, you can substitute Italian seasoning with a blend of dried herbs such as oregano, basil, and thyme.

Use approximately 1/4 teaspoon each of these herbs as a substitute for 1/2 teaspoon of Italian seasoning.

What can I use if I don’t have pappardelle pasta?

If you don’t have pappardelle, you can use other types of pasta such as fettuccine, tagliatelle, or even spaghetti.

Choose a pasta shape that can hold the hearty ragu sauce well.

Do I need to drain the canned plum tomatoes?

You can drain the excess liquid from the canned plum tomatoes if you prefer a thicker sauce.

However, including some of the tomato juice can add depth of flavor to the sauce.

Can I make this dish vegetarian?

Yes, you can make a vegetarian version of this dish by using plant-based sausages or omitting the sausage altogether. Increase the seasoning and add more vegetables for flavor.

How do I prevent the pasta from sticking together?

Stir the cooked pasta into the sauce immediately after draining to coat it evenly.

If the pasta becomes too dry, add a little pasta cooking water to loosen it.

Can I prepare this dish ahead of time?

Yes, you can prepare the sausage ragu ahead of time and store it in the refrigerator for up to 2 days.

Reheat gently on the stovetop before serving, and cook the pasta fresh for the best texture.